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New Orleans writer Ian McNulty hosts Where Y'Eat, a weekly exploration and celebration of food culture in the Crescent City and south Louisiana.

New Orleans writer Ian McNulty hosts Where Y'Eat, a weekly exploration and celebration of food culture in the Crescent City and south Louisiana.
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Location:

New Orleans, Louisiana

Description:

New Orleans writer Ian McNulty hosts Where Y'Eat, a weekly exploration and celebration of food culture in the Crescent City and south Louisiana.

Language:

English


Episodes

Where Y’Eat: Staking the Vietnamese Crawfish Around New Orleans

4/19/2018
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It starts with spicy boiled crawfish, the pride of Louisiana, but it was born elsewhere. It adds a dose of adaptation from the Vietnamese-American immigrant story and the next generation’s mash-up minded sense of possibility. It arrives in bowls and trays with its red shells gleaming with butter and paved with bits of garlic. It pairs well with cold beer or anything bubbly.

Duration:00:01:59

Where Y’Eat: Crawfish Boils Bring People to the Table. Here's How They Bring Them Together

4/12/2018
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Crawfish season is finally rolling for real, and so the food conversation turns to the endless variations on seasoning, timing, technique, process and produce that goes into the pot. But to me, what makes crawfish so great in Louisiana isn’t necessarily what we do to them. It’s what they do to us.

Duration:00:01:59

Where Y’Eat: Tracking a New Barbecue Culture in New Orleans

4/5/2018
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There’s more barbecue around New Orleans these days. But it’s not just a case of more barbecue restaurants, and that’s where things get interesting. Roll up your sleeves New Orleans, it looks like our town is finally building its own barbecue culture.

Duration:00:01:59

Where Y’Eat: As March Madness Rolls, New Orleans Tracks Its Own Red Beans Brackets

3/15/2018
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Gumbo is famous. Po-boys get plenty of press and king cake is now a seasonal sensation , splayed across social media for all the hungry world to crave. But red beans and rice? That gets into a homier appeal in New Orleans. It doesn't normally turn heads, but the dish is worked into the rhythms of life in this town, always there when you need something soothing. In an era of rapid fire food fads, it’s a satisfying slow simmer. But now, red beans have inspired their own kind of craze, and in...

Duration:00:01:59

Where Y'Eat: Finding More Than Flavor at the Friday Fish Fry

3/8/2018
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Sometimes, the food seasons of New Orleans arrive in all the gaudy glory of a king cake, and sometimes they register as the roiling boil of crawfish revving up in the backyard. But for the particular niche upon us now, the signs show up as portable fryers, a haze of cornmeal and flour and great leaning towers of take-out cartons. It is of course time for the Lenten fish fry, and they are unfolding at parish halls and multipurpose rooms, fire station garages, parking lots and even in back...

Duration:00:01:59

Where Y’Eat: For Gulf Oyster Loyalists, the Thrill of the New Without Cheating

3/1/2018
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If we're at an oyster bar in Louisiana, we are usually not after something new, unless maybe it’s some different mojo in the cocktail sauce. But the oyster? We already know exactly what to expect. It will be a Gulf oyster – big, gregarious, generous, delicious, a bargain too and a taste we know by heart. But lately, there has been a new kind of oyster showing up around New Orleans. It’s a homegrown oyster from local waters, but one bred to be different from the old-reliables.

Duration:00:01:59

Where Y’Eat, Feb. 22, 2018: How Mr. Okra United New Orleans, One Block at a Time

2/22/2018
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When Mr. Okra died last week, it seemed to mark the end of an era. His real name was Arthur Robinson, and for decades he was a roving produce vendor, singing the praises of his inventory through the city streets. It felt like a last living link to an old tradition in New Orleans. But Mr. Okra’s trade was also a family tradition and his daughter Sergio Robinson has vowed to keep it going. That’s good news for countless New Orleans people who knew Mr. Okra as part of their neighborhood and...

Duration:00:01:59

Where Y’Eat: After a Cold Winter, a Crawfish Waiting Game

2/15/2018
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No matter what else you put into your crawfish boil, one crucial ingredient is patience. That’s what enforces the proper timing for soaking, boiling and resting the mudbugs, even when everyone is ready to eat, clutching their koozies and staring at the pot. Patience may be more important than ever right now, thanks to a curious disconnect between the idea of “seasons” in the crawfish game.

Duration:00:01:59

Where Y’Eat: At Mardi Gras, Gas Station Fried Chicken Saves the Day

2/8/2018
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Somewhere near the entrance to a Magnolia Discount gas station in Gert Town, a whiff from the gas pumps and a waft of just-fried chicken commingled in the air. It wasn’t exactly the kind of sensory cue to summon up those warm, fuzzy, idealized food memories. But it was a sign I was in the right place. This gas station is part of a vast and varied network of fried chicken purveyors around New Orleans that go into overdrive as Carnival revs up.

Duration:00:01:59

Where Y’Eat: In New Orleans, the King Cake Reigns Without Many Rules

2/1/2018
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The cynical might chalk it up to the sugar buzz talking, but I believe king cake brings optimism. It barrels through indecision in favor of indulgence. It can brighten your day, even if it’s the last thing you eat at night. It’s not just a cake, it’s an emblem. This is also why king cake has become contentious.

Duration:00:01:59

Where Y’Eat: When the Clock Keeps Ticking on a King Cake Obsession

1/25/2018
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The kid was staring at me, and I didn’t blame him. He was having lunch with his parents at the next table over and he was fixated on the king cake milkshake that I was eating all by myself. This was at Frey Smoked Meat Company, a Mid-City barbecue restaurant known for making milkshakes the size of milk cartons. This one was trimmed with Carnival-color sugar sprinkles and whipped cream and had a wedge of king cake rising from the mug like a cream cheese-frosted crown. It got that kid’s...

Duration:00:01:59

Where Y'Eat: A Standing Ovation for the Stand-Up Oyster Bars of New Orleans

1/18/2018
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This is an ode to the oyster bar, and not just any oyster bar. Today I raise a toast to the stand-up oyster bar.

Duration:00:01:59

Where Y'Eat: When King Cake Season Morphs With Saints Season

1/11/2018
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What happens when purple, green and gold morphs with black and gold? New Orleans is now getting a long overdue refresher course on the phenomenon and one of the ways it shows up is king cake.

Duration:00:01:59

Where Y’Eat: Yes, It’s Freezing, but There’s Still Gumbo

1/4/2018
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The arctic blast that visited New Orleans this week set teeth chattering and tongues waging, with some cursing the very weather. Sure, those accustomed to colder climates may scoff at our complaints down here, but they don’t know what we endure in deepest summer. To freeze in winter too can feel like a betrayal by dear old Mother Nature herself. But here are a few thoughts to warm your heart, if not your house.

Duration:00:01:59

Where Y'Eat: Home for the Holidays, Hungry for New Orleans Originals

12/28/2017
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Dining trends and new concepts can be exciting, but for some New Orleans expats the food priorities are all from the past. The holiday season is their time to reconvene with familiar flavors, and that time is limited. Don't get in their way. For those interested in the latest from the realm of food and restaurants, these have been exciting times around New Orleans. There have been so many new eateries, new flavors and hot trends turning up, it’s been hard just to keep track of them, never...

Duration:00:03:29

Where Y'Eat: You Can Take It With You

12/22/2017
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There's an old adage that New Orleans food doesn't travel well. But it will take a lot more than an adage to keep people from trying, especially during the holidays.

Duration:00:03:29

Where Y’Eat: A Loaded Roux at Dunbar’s

12/14/2017
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No two bowls of gumbo should be exactly the same. Heck, even when they’re served from the same pot the precise mixture of seafood and meat and seasoning may differ from bowl to bowl, based on the luck of the ladle. This is certainly the case with Creole gumbo, a down-home style sometimes described as kitchen sink. And yet, even for the endless gumbo variations out there, sometimes an overarching house style for a particular gumbo can speak to you in a voice you may recognize even years...

Duration:00:03:28

Where Y’Eat: In New Orleans, Appreciating a Waiter’s Role Beyond the Tip

12/7/2017
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We live in an era full of celebrity chefs that you probably have never heard of. Just think about that for second - people can be celebrities now and you’ve never even heard their names. The title is the usually bestowed because a TV producer somewhere said so, and thus is born the next celebrity chef. New Orleans has produced its share. It's nice to see local talent in the national spotlight, but there’s a different category of acclaim in the New Orleans dining world that runs a little...

Duration:00:03:28

Where Y’Eat: If You're Chasing Perfection, Stay Away from My Thanksgiving Table

11/16/2017
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Even before you start picking at the turkey or swilling the early afternoon Beaujolais, you might be feeling a bit full of Thanksgiving. It’s the run up, which we are now in the midst of. As the calendar ticks down to Turkey day, we’re being stuffed with advice, product promos and tips to "master" the feast and host the "ultimate" holiday meal. How will yours compare?

Duration:00:03:29

Where Y’Eat: For the Love of Po-boys, Dressed a Bit Different

11/9/2017
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If you love po-boys, you already know how you like them. It’s sloppy roast beef or crispy shrimp, thin-sliced ham or fat fried oysters. I bet you even have a precise combination for how you like it dressed. Just listen to some po-boy pros when they order at the counter. In their confident cadence and specifics, they can sound like surgeons gloved up for an operation. “Hot sausage. Dressed. No lettuce.”

Duration:00:03:29

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